Whole Wheat Sandwich Bread

I tried a new sandwich bread recipe, involving a loaf that I was not to knead, really, but stir vigorously, and knead a little bit. Here's that dough:

Risen a bit:

And then it went into the fridge for a day, and got giant!

The resulting light, fluffy, 100% wheat loaf was delicious...even though I didn't grease my pans well:

Bread Fail: Mom's Potato Bread

Mashed potatoes:
In the past, I've made Mom's Potato Bread - the bread that started it all!

A few weeks ago, faced with leftover mashed potatoes, I made an attempt. I thought to myself that perhaps I could be healthier, and try adding some whole wheat flour.

I didn't even take any pictures. It was that bad.

Bread Fail: Whole Wheat Bread

I've made breads I didn't love, and cookies that weren't quite right. Nothing compares, though, to this seemingly innocent piece of dough that looks a little shy of ready to go into the oven:

Part of it was a time crunch - I just didn't give the poor dough long enough to rise, and gambled that it would all turn out ok. I mean, looking above, it rose quite a bit from this:

And it had all started out so well, with a starter, soaker and plenty of hard to work with whole wheat flour:

Here's the pathetic finished product. It was...dense:

Light Wheat Bread

I tried to make a 100% whole wheat bread recently and managed fail completely. This recipe is a nice balance between white flour and whole wheat flour - the whole wheat is a bit harder to work with so the white flour is a nice balance:

My whole wheat flour ready to mix with bread flour - the ratio was about 1:2.

You can see that this dough look a bit tougher than a white bread even before I knead it:

It smoothed out nicely and I set it away to rise:

After an hour or so:

Once the dough had risen, I shaped it into a loaf:

That rose rather nicely, in the end, pleasantly surprising me after my last run in with wheat bread!